Optimization of calcium–magnesium–inulin formulation on wheat flour dough rheological properties
Author:
Affiliation:
1. Ştefan cel Mare University, Faculty of Food Engineering Suceava Romania
Publisher
Wiley
Subject
General Chemical Engineering,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.13219
Reference32 articles.
1. Dielectric, thermal, and rheological properties of inulin/water binary solutions in the selected concentration
2. Qualitative indicators of grain flakes of functional purpose
3. Incorporation of dietary fiber on the cookie dough. Effects on thermal properties and water availability
4. Optimization of iron–oligofructose formulation on wheat flour dough rheological properties
Cited by 2 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Natural prebiotic carbohydrates, carotenoids and flavonoids as ingredients in food systems;Current Opinion in Food Science;2020-06
2. Effect of fat substitution using long‐chain inulin and fortification with microencapsulated calcium in the rheological and sensory properties of yogurt mousse;Journal of Food Process Engineering;2020-05-19
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